Carrie Recipe Reviews (Pg. 1) - Allrecipes.com (11818741)

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Easy Cheesy Chicken I

Reviewed: Nov. 3, 2009
Very good and very easy! I did add the package of dry italian seasoning with the soups and broccoli at the end, otherwise I followed it as written. Thanks for the great recipe!
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Pork Tenderloin with Dijon Marsala Sauce

Reviewed: Nov. 24, 2009
This recipe was absolutly fabulous. I made it exactly as written. People were literally scraping their plates.
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1 user found this review helpful

Slow Cooker Chicken Continental

Reviewed: Nov. 24, 2009
Some of the reviewers state there wasn't alot of taste to this dish. The dried beef added plenty of salt (I used the packages of dried beef found in the lunchmeat section and cut them up into little chunks instead of doing the layering) I aso used some onion powder. There are minimal ingredients to the recipe so there is room for adding whatever else is to your taste to make it more to your preference. I enjoyed it basically as is.
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3 users found this review helpful

Slow Cooker Tipsy Chicken

Reviewed: Nov. 24, 2009
I do like this dish and I made it exactly as written, it is similar to other recipes I have tried in the past. The olives are definatly necessary to give this dish any distinction from other dishes. The sauce was good, although runny even after the flour. I will make again, maybe add some different spices to give it a different twist.
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Swiss Chicken Casserole II

Reviewed: Nov. 24, 2009
This was very good. The only addition I made to the recipe was to add a little sherry which gave the stuffing an extra flavor. I used stove top stuffing which already had the seasoning inside. About 10 minutes before serving I did have stir the stuffing crumbs into the liquid as some of the crumbs were still dry sitting on the top.
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Sherry Apple Pork Chops

Reviewed: Nov. 24, 2009
This had a very good flavor. I tried making it in the crock pot (due to laziness) intead of using the oven. The taste was great, but the presentation left little to be desired, but I know that was because of how I chose to prepare it. I did double the sauce mix as others suggested. Maybe next time I will use the oven just so it "looks" better.
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Venison Tenderloin Bites

Reviewed: Nov. 24, 2009
We are big fans of venison and eat a lot of it, so I am always looking for new ways to prepare it. This was good. My opionion is that it kind of gave the venison a "parmesean chicken fried steak" sort of taste to it. Cut the breading recipe maybe in half (I had so much breading left over that I had to discard). Im sure I will make again sometime.
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Banana Pumpkin Bread

Reviewed: Nov. 24, 2009
As most stated, the cooking time is way off. I even baked with a convection oven and I still had to bake the bread for about 75 minutes. The recipe suggests to mix just until combined, I think in the future I will mix it a little more. For some reason most of my spices settled down to the bottom and the lower crust of the bread had a very strong taste. I'm sure that was due in some way to an error of mine. Maybe next time I will try them as muffins or split into 2 pans because of the uncertainty of cooking time
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Chicken and Cheese Crescents

Reviewed: Dec. 29, 2009
As written, I give this a 2. This turned out to be a sticky, gooey mess. The dough was not baked after the first 15 minutes. I baked it 8 minutes longer before it "looked" alright. I then added the rest of sauce and cheese and baked for another 2-3 minutes. The dough was uncooked on the inside even after the additional baking time. The flavor was good, so I will try it again, however, I will follow other reviews and bake the cresents alone and add the sauce only when I can be sure they are done.
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Brunch Potato Casserole

Reviewed: Dec. 29, 2009
This was sooo good. I have tried with both boiled potatoes and frozen potatoes and have had good results with both. I used shredded chedder instead of the velveeta due to personal preference.
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Slow Cooker Buffalo Chicken Sandwiches

Reviewed: Dec. 29, 2009
I think the type of buffalo sauce you use is key in this one. Most people used/recommened Franks which is what I use now. I did make the mistake once of using the Hooters brand (don't do it - it was an oily-separated mess) I stick pretty close with the directions, only addition I make is to add a little cream cheese towards the end. Have made this many times.
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Swiss Cheesy Cauliflower

Reviewed: Jan. 2, 2010
Good basic recipe. I did add some white wine and dry mustard as others suggested. Tasted really good, will make again
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Amazing Pork Tenderloin in the Slow Cooker

Reviewed: Feb. 16, 2010
Very good. The only thing I did differently was substitite the water for 1 can of beef broth. I threw in the prok tenderloin frozen with everything else and let it cook on low all day. Will make again
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Slow Cooker Maple Country Style Ribs

Reviewed: Feb. 16, 2010
The meat turned out really tender and the sauce was good, it was just soooo thin (like almost broth consistency). We ended up having to use our refridgerated BBQ sauce to pour over the ribs on our plates, if we had used the sauce in the crockpot it would have been like a soup. The ingredients did give a nice flavor for the meat to cook in, but in the end our store bought BBQ sauce was what we tasted. I didn't know if thickening it with flour or cornstartch would have helped (I would have had to use alot)
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Super Easy Slow Cooker Chicken

Reviewed: Feb. 17, 2010
I couldn't find chicken and herbs soup, so I just used cream of chicken and added some spices to make up for the herbs. I also used fresh mushrooms instead of canned, added some fresh garlic, and substituted chicken thighs. The recipe was not specific on how much marsala to use, so I used 3 tbsp. This turned out wonderful. There is enough sauce to pour over the chicken and the noodles I served it with. Will definatly make again
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Swiss Cheese 'n' Onion Quiche

Reviewed: Feb. 17, 2010
I agree that this is the best BASE recipe for a quiche, which is why I am giving it 5 stars. You can add/subtract cheeses and meats to fit your own tastes. The only thing I added to the base was a tsp of dry mustard.
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Dave's Mocha Chicken

Reviewed: Feb. 17, 2010
was pretty good, did have a "teryaki type" flavor. Was extremely messy to eat.
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Catfish Cakes

Reviewed: Feb. 19, 2010
Absolutly wonderful and very easy. My husband does alot of fishing, therefore I end up with a lot of fish (especially catfish). I seasoned and baked the fish in oven because I (like other reviewers can't imagine boiling fish) Other than doubling the amount of old bay, I made the recipe as written. It was great. My husband told me to double the recipe next time and says they re-heat well the next day.
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Honey Baked Chicken II

Reviewed: Feb. 22, 2010
I made this exactly as written as far as ingredients. I used chicken thighs instead of the cut up whole chicken (easier). The flavor was great. The sauce was a little runny, but I really didn't care because it tasted so good.
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Slow Cooker Chicken and Dumplings

Reviewed: Feb. 23, 2010
I really don't know what went wrong with this dish, all the reviews were so good. I followed the directions to t T (only substituting the broth for the water). I added the biscuits (torn up in pieces) 90 minutes before ready to eat. The 90 minutes was up and they still were doughy. I let them sit for another 45 minutes and still not cooked. I had to stir it a little to see how the biscuits toward the bottom were and they, too, were still raw. Finally I put my croc pot in the oven at 425 and baked it for about 20 minutes. The end result was like pureed biscuit dough in soup. My husband ate it alright, but my kids made faces through dinner. Dont think I will attempt again.
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